Coconut-Scented French Toast | PC.ca

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Coconut-Scented French Toast

two coconut scented french toasted stacked on a white plate.  topped with whip cream, raspberries and drizzled with maple butter sauce

PC 100% Virgin Cold-Pressed Coconut Oil

Coconut-Scented French Toast

Coconut oil gives this French toast a delectable and intriguing taste. If you buy the egg bread “on...

Coconut oil gives this French toast a delectable and intriguing taste. If you buy the egg bread “on stale”, you can skip the drying step and go straight to soaking the bread in the custard. Any fruit makes a delicious accompaniment, but tropical fruit like mango and kiwi work particularly well with the coconut flavour.

  • Level: Intermediate
  • Preparation: 10 mins
  • Ready in: 25 mins
  • Serves: 6
  • Dish Type: Vegetarian
  • Season: Summer
  • Course: Main
  • Main Ingredient: Bread
  • Amount Per Serving

  • Serving Size

  • Sodium

    680 mg

  • Sugars

  • Protein

    18 g

  • Calories

    520 cal

  • Total Fat

    23 g

  • Dietary Fibre

Coconut-Scented French Toast

two coconut scented french toasted stacked on a white plate.  topped with whip cream, raspberries and drizzled with maple butter sauce

PC 100% Virgin Cold-Pressed Coconut Oil

  • Amount Per Serving

  • Serving Size

  • Sodium

    680 mg

  • Sugars

  • Protein

    18 g

  • Calories

    520 cal

  • Total Fat

    23 g

  • Dietary Fibre

How to make

Ingredients

  • 1 (about 620 g)Loaf egg bread
  • 6PC® Organics Free-Run Brown Eggs - Large
  • 1/4 cup (50 mL)Granulated sugar
  • 1/4 tsp (1 mL)Salt
  • 2 cups (500 mL)2% milk, at room temperature
  • 2 tbsp (25 mL)PC®100% Virgin Cold-Pressed Coconut Oil
  • 2 tsp (10 mL)PC®Pure Vanilla Extract
  • 3 tbsp (45 mL)PC®100% Virgin Cold-Pressed Coconut Oil

How to make

  • Step 1Preheat oven to 200°F (100°C). Place rimmed baking sheet on middle rack.
  • Step 2Cut bread into twelve even slices; lay flat to dry slightly at room temperature, about 5 minutes.
  • Step 3In bowl, whisk together eggs, sugar, salt, milk, melted coconut oil and vanilla until well blended. Pour into 13 X 9-inch (3 L) glass baking dish. Soak four slices of bread for 1 minute on each side; meanwhile, melt 1 tbsp (15 mL) of the coconut oil in large frying pan over medium heat. Remove soaked bread, letting excess egg mixture drip back into dish. Place bread in frying pan; cook for 2 minutes per side or until golden. Transfer to baking sheet in oven to hold warm.
  • Step 4Wipe frying pan with paper towel. Repeat with remaining egg mixture, bread and coconut oil. Discard any remaining egg mixture.
  • Step 5Serve with fresh fruit and Maple Coconut Caramel Sauce, if desired.

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